On the verge of cha-cha-change

Whlep, the coop is complete (finally got the roof done). The chicks are getting picked up this weekend in Petaluma after John & Anna's wedding AND the spiral staircase is being installed tomorrow!! We have happy kale almost ready to eat and the last of the tomatoes shown here. I had to take all the tomato cages out this weekend so the spiral staircase dudes can get the thing in the back yard. Hopefully the other Mrs. A will shoot some video of the installation tomorrow, as she will be home supervising.

We bought 6-packs of red kale, lettuce and cauliflower at the farmer's market Sunday. Need to get those in this week. I also tossed some black-eyed susan seeds in the Buddha bed, as they are a fall crop around these parts. Seasonal change is upon us in California!!

Lastly, I neglected to take a picture, but I braised some lamb shanks on Sunday night that were out of this world. They were from the 1/2 lamb we went in on with Sylvie. Divine. Recipe below.

Ingredients:

• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• 1 tablespoon black peppercorns
• 4 large lamb shanks (about 5 pounds)
• 4 tablespoons olive oil, divided
• 1 large white onion, cut into 1 1/2-inch pieces
• 10 garlic cloves, peeled
• 3 celery stalks, cut crosswise into 1 1/2-inch pieces
• 2 carrots, peeled, cut crosswise into 1 1/2-inch pieces
• 1 small leek
• 3 cups ruby Port
• 4 cups low-salt chicken broth
• 4 cups beef broth
• 6 whole cloves
• 2 whole star anise*
• 2 bay leaves
• 1/2 teaspoon dried crushed red pepper

Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.

Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.)

Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.